Chewy Coconut Cookies from Carolina – These Chewy Coconut Cookies from Carolina are the kind of treat you didn’t know you needed until you tried them. Think crispy on the edges, soft and chewy in the middle, with bursts of sweet coconut in every bite. Whether you’re using sweetened or unsweetened coconut, they hit that perfect balance between rich, buttery goodness and the texture you can’t resist. And the coarse sugar on top? That’s the little extra crunch that makes them totally addictive.
Honestly, these cookies were a total happy accident. I was bored of making the same old chocolate chip cookies and thought, “Why not switch it up?” I remembered these amazing coconut cookies we had on a trip to Carolina, so I decided to wing it and recreate them at home. When they came out of the oven, the whole kitchen smelled incredible. My husband, who usually isn’t big on coconut, couldn’t stop eating them, and my kid? He downed two before I could even get one off the tray. Now, these cookies are our go-to when we want something sweet that’s a little different but still super comforting.
What makes this Chewy Coconut Cookies from Carolina truly special?
You’re going to be obsessed with these cookies because they hit all the right notes—crispy on the outside, chewy in the middle, and packed with coconut goodness. Plus, they’re ridiculously easy to make, which is always a win. And that sprinkle of coarse sugar on top? It gives them this bakery-style vibe that makes them feel just a little bit fancy. Perfect for when you want to bake something a bit out of the ordinary but still simple enough for any day of the week.
What You Need To Make This Chewy Coconut Cookies from Carolina Recipe?
Butter: You want to use softened butter for this recipe. It helps give the cookies that perfect chewy texture. If you forget to take it out of the fridge in advance (because, let’s be real, we’ve all done that), just cut it into cubes and let it sit out for a bit while you gather the rest of your ingredients.
Brown Sugar & Granulated Sugar: The combo of these two sugars is key! The brown sugar adds a deep, almost caramel-like sweetness and makes the cookies chewy, while the granulated sugar helps them get those crispy edges we all love.
Egg: Just one egg here, but it’s doing some heavy lifting. It binds everything together and keeps the cookies soft and tender. Make sure your egg is at room temperature—cookies turn out better that way.
Vanilla Extract: Don’t skimp on the vanilla! It’s that little something that makes these cookies taste warm and homey. Trust me, it makes a difference.
Baking Soda: This is what helps the cookies rise and spread out just enough while baking. Without it, they’d be dense and heavy—not what we want.
Flour: All-purpose flour is what you need here. It’s the foundation of any good cookie. Just be careful not to over-mix once you add the flour, or your cookies might end up tough instead of chewy.
Coconut Flakes: The star of the show! You can use sweetened or unsweetened depending on how sweet you like things. Sweetened coconut will give you that extra bit of sugary goodness, while unsweetened keeps the focus on the coconut flavor itself.
Coarse Sugar: This is totally optional, but I highly recommend it. Sprinkling a little coarse sugar on top before baking gives the cookies a slight crunch and makes them look super pretty—like something you’d grab from a bakery. It’s the little things, right?
Steps To Make Chewy Coconut Cookies from Carolina:
Let’s do this! Start by preheating your oven to 350°F, and while it’s heating up, go ahead and line two baking sheets with parchment paper. That way, you’re ready to roll when the dough’s done.
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In a medium bowl, mix the softened butter, brown sugar, and granulated sugar together until it’s all smooth and creamy. You can use a spoon or a mixer—whatever you prefer. Once that’s all combined, crack in the egg and stir in the vanilla extract and baking soda until everything’s mixed nicely.
Next, gradually add the flour and salt to the wet mixture. Don’t dump it all in at once—mix it in slowly until the dough just comes together. You don’t want to overdo it. After that, fold in 1 1/2 cups of coconut flakes. The dough should be thick and ready to go.
Now, here’s the fun part—scoop the dough into 2-tablespoon portions. You can use a cookie scoop or just eyeball it with a spoon. Roll the dough balls in the remaining coconut flakes to coat them, and place them on your prepared baking sheets, making sure to leave about 2 inches between each one.
Pop the trays in the oven and let them bake for 12-16 minutes. You’re looking for lightly golden edges, but the centers should still be soft. At this point, sprinkle a little coarse sugar on top of each cookie, then pop them back in the oven for another 2-3 minutes to set that sugary crunch.
Once they’re out, let the cookies cool on the baking sheets for about 3 minutes before moving them to a wire rack to cool completely. Then, go ahead and enjoy your chewy coconut perfection!
Tip:
Here’s a little trick to take these Chewy Coconut Cookies from Carolina to the next level: Make sure your butter is just softened, not melted. It should be soft enough to blend easily but still hold its shape. If your butter is too warm, the cookies will spread too much and lose that perfect chewy texture. Also, after rolling the dough in coconut flakes, gently press the flakes into the dough. This helps them stick better during baking and adds extra texture to every bite. And for those crispy edges with chewy centers, keep an eye on the cookies during the last few minutes—don’t be afraid to take them out when they’re just golden brown. They’ll set as they cool, leaving you with that perfect combo of crispy and chewy!
Frequently Asked Questions:
Can I use unsweetened coconut flakes instead of sweetened?
Absolutely! If you prefer your cookies a little less sweet, go for unsweetened coconut. They’ll still have that lovely coconut flavor, but without the extra sweetness.
Can I freeze the dough for later?
Definitely! You can freeze the dough in portioned-out balls. Just roll them up, pop them on a baking sheet to freeze, and then transfer them to a freezer bag. When you’re ready to bake, you can bake them straight from the freezer—just add a couple of extra minutes to the bake time.
What if I don’t have coarse sugar for topping?
No worries! You can skip the coarse sugar if you don’t have it on hand. The cookies will still be delicious. If you want a little extra sparkle, you can use regular granulated sugar as a substitute.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chewy Coconut Cookies from Carolina
Ingredients
- 1/2 c 1 stick butter, softened
- 1/2 c light brown sugar packed
- 1/2 c granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1 1/4 c all-purpose flour
- 1/2 tsp salt
- 2 c coconut flakes sweetened or unsweetened, your call
- Coarse sugar for topping like turbinado or Demerara
Instructions
- Preheat your oven to 350°F and get two baking sheets ready by lining them with parchment paper.
- In a medium bowl, mix together the softened butter, both sugars, and the egg until it’s nice and smooth. Once that’s all combined, stir in the vanilla and baking soda.
- Now, slowly add the flour and salt, mixing it in bit by bit until just combined—don’t overdo it. Stir in about 1 1/2 cups of the coconut flakes until they’re evenly mixed in.
- Using a tablespoon, scoop out dough portions (about 2 tablespoons each). Roll each dough ball in the remaining coconut, then place them on your prepared baking sheets, leaving about 2 inches of space between each one.
- Bake the cookies for 12-16 minutes, or until they’re just starting to turn golden brown. Sprinkle a little coarse sugar on top, then pop them back in the oven for another 2-3 minutes to set the sugar.
- Allow the cookies to cool right on the baking sheet for roughly 3 minutes before transferring them to a wire rack to cool fully. Then, enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Hi, baked the chewy coconut cookie and it was beyond delicious!
So I thought how great would it be if I used dried cranberries and whit chocolate chips in the recipe instead of the coconut? Well, they are delicious but came out flat as a pancake! I know I did not overwork the dough so what did I do wrong?
Thank you,
Anita
Hi Anita,
Using dried cranberries and white chocolate chips instead of coconut likely changed the moisture balance. Try chilling the dough for 20–30 minutes or adding a bit more flour to prevent spreading. Let me know how it goes!
Best,